Sea Scallops Adobo Recipe

Name: Sea Scallops Adobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sliced onion; 2 tablespoons olive oil; 2 garlic cloves, chopped; 2 small bay leaves; 6 black peppercorns; 1/2 cup white vinegar; 1 tablespoon sugar; 2 tablespoons soy sauce; 2 cups chicken broth; 1/2 teaspoon fine sea salt, divided; 3/4 teaspoon freshly cracked pepper, divided; 1 tablespoon unsalted butter; 1 portobello mushroom, diced; 12 medium sea scallops; 1 tablespoon canola oil; Garnish: mustard or radish sprouts

Servings: persons

1/2 cup sliced onion
2 tablespoons olive oil
2 garlic cloves, chopped
2 small bay leaves
6 black peppercorns
1/2 cup white vinegar
1 tablespoon sugar
2 tablespoons soy sauce
2 cups chicken broth
1/2 teaspoon fine sea salt, divided
3/4 teaspoon freshly cracked pepper, divided
1 tablespoon unsalted butter
1 portobello mushroom, diced
12 medium sea scallops
1 tablespoon canola oil
Garnish: mustard or radish sprouts

1
Saute onion in olive oil in a small saucepan over medium heat. Add garlic, bay leaves, and peppercorns; saute 30 seconds. Add vinegar and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until reduced to 1 1/3 cups. Add 1/4 teaspoon sea salt and 1/4 teaspoon cracked pepper; strain sauce through a fine mesh sieve into a bowl. Keep warm.
2
Melt butter in a large nonstick skillet over medium-high heat. Add diced mushroom, and saute until browned and tender; remove from pan, and keep warm.
3
Sprinkle scallops with remaining 1/4 teaspoon sea salt and 1/2 teaspoon cracked pepper. Heat canola oil over medium-high heat until hot. Add scallops, and cook 6 to 8 minutes, turning once. Remove pan from heat; transfer scallops to a platter. Ladle 1/2 cup sauce into pan, scraping to loosen browned bits; return to bowl. Divide sauce among serving plates; top with scallops and sauteed mushroom. Garnish, if desired.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sliced onion, 2 tablespoons olive oil, 2 garlic cloves, chopped, 2 small bay leaves, and more.

Yes, Sea Scallops Adobo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Scallops Adobo

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